Tomme

[Andrew Marshallsay]

Not really a washed curd cheese but this board looked like the best place. I started this one four days ago using Gianaclis Caldwell's recipe. The make went as follows:

10 litres Fleurieu milk; 3.3% protein, 3.8% fat  P:F = 0.87:1
5/12 tsp (2 ½ tads) Flora Danica
1/12 tsp (a dash) Swiss and Italian
2.5ml rennet in 50ml water
3ml CaCl2 in 60ml water

Warmed the milk to 27o C. 
Added the starters, rehydrated for 2 minutes, stirred for 3min.
Temp increased to 32C over 22 min. Maintained for 15 min.
Stirred in the CaCl2 and rested for 5 min.
Stir in the rennet for 3 min. Flocculation time 16 ½ min. (Flocculation multiplier = 3.5x. Goal = 45 min.) Covered and left. Coagulation time = 58 min.
Cut the curd into 1 cm cubes. Rest 5 min.
Gradually raised the temperature to 38oC over a period of 30 minutes with gentle stirring. Held 20 min with stirring until curds pass texture test.
Drained whey to level of curds.
Hand pressed curd mass to about the size of the mould. Drained remaining whey.
Transferred curd mass to a cloth lined mould and gently pressed into mould.
Allowed to drain without weight for 15 min at 24-27C.
Turned, added weight about ½ kg for 30 min. Turned again and left for a further 30 min.
Turned and increased weight to about 1kg for 6 hours. Turned at 1 hr, 2 hrs and 4hrs. (Goal pH 5.2-5.4, achieved pH~5.2)
Moved to 13C overnight.
Weight before brining about 1.5 kg. Brined 9 ½ hrs.
Air dried for 3 days then moved to 13C at about 85%.

All looking good at this stage. Weighs in at 1.3 kg at this stage.

[JeffHamm]

That looks good.  Might be a bit moist still, the white spots on the yellow rind often will weep moisture so keep an eye on it and get ready to plug any holes that may form as the rind firms up.  Maybe cover with salted butter type thing (to keep mould from invading the internals.  Probably won't have any issues, but just being cautious.  A cheese to you.

[Andrew Marshallsay]

Thanks Jeff. Really valuable advice. Given the weight I would not be at all surprised to see it lose some more whey.

[Andrew Marshallsay]

Three weeks on and time for the first brushing. All going well. No holes appeared.
A varied wildlife has appeared: Geo, blue-greens, turquoise blue, some grey and a white mould which is either thick geo or a bit of PC. Underneath is some fluoro yellow which only appeared when it was brushed.
It's going to be interesting to see how this ecosystem develops.

[Stinky]

Really interesting looking at your microflora compared to my local ones.

[Boofer]

Really interesting looking at your microflora compared to my local ones.

Same here. Sweet-looking rind development so far.

-Boofer-

[JeffHamm]

Nice.  That will end up being a great wild rind.  Keep brushing it back once a week or so.   More frequently if it gets feeling "soft and velvety" due to a carpet of mould growing. 

[Andrew Marshallsay]

Really interesting looking at your microflora compared to my local ones.

We pride ourselves on the uniqueness of our wildlife here in the Antipodes.

Thanks for the comments, Boofer.

Jeff, thanks for the advice. Always valued.

[Andrew Marshallsay]

It's finally ready, just in time for Christmas, after turning and brushing every week or so.
The result is great: a firm, smooth texture with a lovely complex flavour.
Together with a double Gloucester and a Camembert, this will make up the Christmas cheese board.

[Boofer]

Wow, killer rind!

Any flavor/texture description, Andrew?

A cheese for your efforts.

-Boofer-

[scasnerkay]

That is truly a cheese of beauty! Congratulations! And another cheese for you!

[OzzieCheese]

Oh Wow ! I agree Killer Rind - I hope it tastes as extreme as it looks :)

AC4U

- Mal

[Andrew Marshallsay]

Thanks for the kind comments and the cheeses.
As for the description, Boofer, not my strong suit but here goes.
This is a semi-hard cheese with a firm texture but not crumbly. The taste is very good: somewhat nutty but not overpowering.
No, Mal, it's not as extreme as it looks, which is probably just as well. I served it up in a cheeseboard as part of the first of the family Christmas festivities last night. It was universally well received. I didn't see anyone cutting off the rind and the assembled company were by no means all hardened cheese-heads.

Merry Christmas to all in the cheese-making community.

[Kern]

RP:

A cheese for you also.  I love the rind and have just made a large Tomme and hope to "train" the rind as you have done.

Kern

[Danbo]

AC4U! :-)